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A creamy chicken, bean & leek traybake

Creamy chicken, bean & leek traybake

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A star rating of 4.3 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal547
fat32g
saturates13g
carbs23g
sugars5g
fibre12g
protein34g
salt1.7g
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Ingredients

  • 2 tbsp olive oil
  • 8 chicken thighs
  • 3 leeks, sliced into rounds
  • 2 large garlic cloves, crushed
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 500ml hot chicken stock
  • 1½-2 tbsp wholegrain mustard
  • 100g crème fraîche
  • 1 large lemon, zested
  • crusty bread, to serve

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)

  • STEP 2

    Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

    Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.

Goes well with

Recipe from Good Food magazine, September 2019

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A star rating of 4.3 out of 5.54 ratings
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